Barbecue Chicken with Mustard Glaze AND Honey Brushed Chicken Thighs

Barbecue Chicken with Mustard Glaze

****Susan's Note: Made this with boneless chicken thighs, and it was DELICIOUS. I would not hesitate to make it again. I served it with Rice N Peach Salad, Marinated Tomatoes in Balsamic Vinagrette, and cooked broccoli. Also, if you'd rather not grill, there is a similar excellent recipe called Honey Brushed Chicken Thighs.

An assortment of spices mixed with common condiments makes a thick, tangy-sweet glaze with a hint of smokiness. Grilled summer squash makes a light, fresh side. Cut 2 zucchini and 1 yellow squash lengthwise into 1/4-inch-thick slices. Brush with 2 teaspoons olive oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Grill 3 minutes on each side or until tender.

2 tablespoons dark brown sugar
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 cup ketchup
1 tablespoon dark brown sugar
1 tablespoon sherry or red wine vinegar
1 tablespoon Dijon mustard
8 (6-ounce) skinless, bone-in chicken thighs
Cooking spray

1. Combine first 5 ingredients in a small bowl. Combine ketchup and next 3 ingredients (through mustard) in a small bowl; stir with a whisk.

2. Heat a large grill pan over medium-high heat. Rub spice mixture evenly over chicken thighs. Coat pan with cooking spray. Add chicken to pan; cook 12 minutes. Turn chicken over. Brush with half of ketchup mixture; cook 12 minutes. Turn chicken over. Brush with remaining ketchup mixture; cook 2 minutes or until a thermometer registers 165°.

Yield: 4 servings (serving size: 2 chicken thighs)

CALORIES 226 ; FAT 5.5g (sat 1.4g,mono 1.7g,poly 1.4g); CHOLESTEROL 115mg; CALCIUM 28mg; CARBOHYDRATE 15.4g; SODIUM 651mg; PROTEIN 27.7g; FIBER 0.4g; IRON 1.9mg